Mulgikapsad is an Estonian farmhouse stew from the Mulgimaa region, combining pork, sauerkraut, potatoes, and caraway. Barley gives the pot a gently thick, comforting texture.
Brown the pork, then let the sauerkraut and barley simmer slowly until tender. Add the potatoes partway through so they soften without disappearing into the stew.
Taste the sauerkraut before seasoning; if it is very sharp, rinse it briefly and reduce the added salt.
Serving Suggestions
Serve in deep bowls with dark rye bread and a little chopped parsley. The stew is especially good after a short rest.
Recipe Notes
Mulgikapsad keeps refrigerated for up to four days and reheats well with a splash of water.
Estonian Mulgikapsad (Pork and Sauerkraut)
A hearty Estonian stew of browned pork, sauerkraut, potatoes, barley, and caraway.
Ingredients
Equipment
Method
Brown the pork:
- Heat the oil in a Dutch oven. Brown the pork in batches, then transfer it to a plate. Cook the onion in the same pot until softened.
Start the stew:
- Return the pork to the pot. Add the sauerkraut, barley, water or stock, caraway, sugar, salt, and pepper. Bring to a simmer.
Simmer:
- Cover and cook over low heat for 60 minutes, stirring occasionally, until the barley and pork are nearly tender.
Add potatoes:
- Stir in the potatoes, cover, and cook for 25 to 30 minutes more, until the potatoes are tender and the pork is soft.
Rest and serve:
- Taste and adjust the seasoning. Rest for 10 minutes, then serve with rye bread and parsley.
Nutrition
Notes
- Rinse only very sour sauerkraut; some natural tang is part of the dish.
- Cut the potatoes into large chunks so they hold their shape.
